4/29/12

Pad Thai

Yum


I feel so bad about not posting anything for weeks. I have my excuses. But who likes hearing about excuses? Not me! So probably no one else, either. 
Although I'd like to share that I have finished writing my thesis! I wrote about the crises' of South Asia. It was such a drag...I had a serious writer's block going on and I procrastinated so much that in the end I had 2 weeks left to write the whole thing. I basically did nothing besides writing, eating and sleeping. Exciting life, huh?
Now that it's over, I've got even more scholar stuffs to do than before! But I'll be graduating in 2 months, if all goes well...So that's worth all the hard work, right? :)

But enough about me and let's talk about these noodles! I do not think there's one person who wouldn't like pad thai! Even those who swear not to eat any weird looking asian food, like my Grandma, will like this meal after having one bite! It is an authentic thai recipe, due to my Mom went to a Thai cooking course in Thailand so the recipe pretty much rocks! :) Oh, and I'd hate myself if I declared this delicious pad thai as my creation. Nope, my Mama made it! I highly recommend trying it out, it's easy and such a crowd pleaser! And oh so filling! I'm still high on food :)

Pad Thai
serves 3-4

160 grams rice noodles, cooked as the package says (for an extra flavor, add some sugar in the water)
1 cup soy bean sprouts
100 grams chicken, cut into small pieces
2 eggs
1 carrot, diced
3 tablespoons crushed roasted peanuts
2/3 cup juice of tamarind or 4 teasp white vinegar mixed with 6 teasp water
3 tsp sugar
2 tsp fish sauce
2 tsp soy sauce
2 tsp chopped spring onion
pinch of chili powder
6 tablespoons oil
pinch of salt
5 cloves of crushed garlic

Heat oil in a wok and add the chicken. Fry it for only a few minutes until the meat whitens. Turn the heat low, add garlic, carrot pieces, chili powder and stir until fragrant. Add tamarind juice or white vinegar and noodles. Turn the heat to medium and stir fry for a few minutes. Turn the heat down to low and move the noodles to one side of the wok so you have place to fry the eggs. Add the eggs and scramble. Add fish sauce, soy sauce, sugar, salt, peanuts, the sprouts and spring onion and turn the heat up to high. Stir fry until thoroughly mixed. Serve with a piece of lemon. Or add a teaspoon of sweet chili sauce as I like to eat it with. Enjoy :)




33 comments:

  1. I absolutely love love love pad thai. I made it the other night using a slightly different recipe so I'll have to try this one next time!

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  2. Yes, me too! I adore all types of Asian noodles! Pad Thai is one of my favorites :) Let me know how yours turned out!!

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  3. I loooove Pad Thai!

    Would you by any chance know the measurements for: oz - noodles, lbs - chicken? I always Google it usually, but then I get all different measurements. :(

    ReplyDelete
    Replies
    1. Yes, that is my main problem with converting the measurements! You can go all wrong with a recipe when using not the right converter... I'm sorry but I don't have the exact right conversions... :(

      Delete
  4. between this recipe & the bounty muffins... i want to become your best friend so you can cook for me. YUM. (and i recognize your homemade nutella post from pinterest!) glad to have found you! xo

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    Replies
    1. hahahaha!! :) it would also mean gaining a couple of pounds right away! :) but thank you!!! i hope you'll like my upcoming recipes, as well!

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  5. Can you skip the fish sauce if you're vegetarian? Or will it taste completely wrong?

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    Replies
    1. Skip it! :) It won't taste wrong! It just gives an extra flavor to the noodles but if you wish, just leave it out! :)

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